Creamy Mushroom and Asparagus Chicken Penne

Why You’ll Love This Recipe

I like that this dish feels indulgent but still balanced with the addition of asparagus for freshness. The creamy sauce clings beautifully to the pasta, making it a family favorite that’s quick enough for weeknights but elegant enough to serve guests. It’s a one-pan kind of comfort food that never fails to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces penne pasta

• 2 tablespoons olive oil

• 1 pound chicken breast, diced

• 1 cup mushrooms, sliced

• 1 cup asparagus, cut into 1-inch pieces

• 2 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

directions

1. Cook penne pasta in salted boiling water according to package directions. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove from skillet and set aside.

3. In the same skillet, add mushrooms and asparagus. Sauté for 4–5 minutes until tender. Stir in garlic and cook for another minute.

4. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese until the sauce thickens.

5. Add the cooked chicken back to the skillet along with the drained pasta. Toss everything together until well coated in the sauce.

6. Garnish with fresh parsley and extra Parmesan before serving.

Servings and timing

This recipe makes 4 servings. Prep time is 10 minutes, cook time is 20 minutes, for a total of 30 minutes.

Variations

• I sometimes swap penne for fettuccine, rigatoni, or spaghetti.

• For extra flavor, I add a splash of white wine before pouring in the cream.

• I like stirring in sun-dried tomatoes or spinach for extra color and nutrition.

• For a lighter version, I replace heavy cream with half-and-half or a mix of milk and Greek yogurt.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat with a splash of cream or milk to loosen the sauce. The microwave also works, but I stir halfway through to keep the pasta creamy.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, I sometimes use boneless, skinless thighs for juicier meat.

How do I keep the sauce from being too thick?

I reserve a little pasta cooking water and stir it into the sauce if it needs thinning.

Can I make this recipe vegetarian?

Yes, I leave out the chicken and add more mushrooms, asparagus, or even broccoli.

Can I use a dairy-free alternative?

Yes, I can substitute coconut cream or a plant-based cream, along with vegan Parmesan, for a dairy-free version.

What’s the best pasta for creamy sauces?

I like penne or rigatoni since their ridges hold onto the sauce, but almost any pasta shape works.

Conclusion

This Creamy Mushroom and Asparagus Chicken Penne is one of my favorite weeknight comfort meals. The combination of creamy sauce, tender chicken, and fresh vegetables makes it both indulgent and balanced. I like how easily it comes together, and it’s always a dish that gets rave reviews at the table.